Quick easter cake for beginners

12 servings
1 hour 30 min

How to make a quick Easter cake for beginners? Prepare the products to make the cakes. They must be one, room temperature. This is an important condition for a successful dough - it will rise better when baking. Therefore, remove the eggs and oil from the refrigerator in advance so that they have time to warm up.

Add the sugar to the soft butter. Whisk the butter with the sugar with a mixer until fluffy and light.

Without stopping whisking, add one egg at a time. It will be more convenient to do this by breaking them into separate dishes. Beat the mass until the products are completely mixed.

Wash the lemon very well under hot water. It is better to do this with soda to wash off the wax, which can process fruits. Remove the zest from the lemon - the top layer of the skin - rubbing it on a fine grater. Do not hook the white part of the lemon - it is mustard when baking.

Add the grated zest and a drop of vanillin to the oil mass, literally at the tip of the knife. Vanillin is a chemical, you need very little of it, otherwise it will give the baking a bitter note. If you use vanilla sugar or natural vanilla, then put more of them. Warm the milk to warm, but not hot. Pour the milk into the dough. Stir with a spatula.

Add the remaining dry ingredients - salt and baking powder - to the flour. Toss everything together with a spoon.

Start adding flour to the dough in portions, sifting through it. Sifting saturates the flour with air, which makes the pastries softer and fluffier. After each portion of flour, stir the dough with a spatula.

Add all the flour in this way and then mix well.

Rinse raisins with hot water. Dry it with a paper towel or cloth wipe. Add a teaspoon of flour to the raisins, stir. Dipping in flour will help the raisins spread evenly across the dough.

Add the raisins to the dough, stir with the spatula until the raisins are evenly distributed.

Take any crop cutters - paper, metal, silicone. Grease the metal with oil. Spoon the dough into the moulds, filling them 3/4 of the height.

Of this amount of dough, I got three larger cakes and one very small. This little one could be divided into three others, the dough rising, but not too much. Thus, this recipe is designed for three cakes with a shape size of 9 * 10 cm. 9 - bottom diameter.

Bake the cakes in the oven, preheated to 160 ° C, top-bottom mode, an hour or more. They must rise and brown. Mine baked 1 an hour 15 minutes. Remove the finished cakes from the oven and cool completely. Then carefully remove them from their moulds. Paper ones can not be removed, but I wanted to decorate the cakes with glaze, and their tops did not rise much above the edges of the forms. So I took them off.

The top of the cakes can be decorated with any glaze or simply sprinkled with icing sugar. I made the simplest glaze - I beat egg white and 150 grams of sugar. But it seemed to me that icing sugar would be enough for such cakes.

Top the cakes with multicolored sprinkles as desired.